At present, Japanese sushi will slice peeled fresh fish and other good ingredients on rice blocks with the same width according to the requirements of customers. Due to the different colors of raw meat of various fish and shrimp, sushi is also colorful. Roasted laver or sliced eggs and pickles can be added while rolling rice, which is the most mainstream, just as the wine tasting order must be the ultimate expression of the simple philosophy of champagne, liquor and sushi.

At the same time, it effectively keeps the rice mellow and delicate, and it is divided according to the way of making, but most of the methods are relatively simple, that is, it can be eaten and tastes good, especially in the festivals in late winter. In order to resist the cold winter, all the fish have accumulated a thick layer of fish fat, and the taste is even more extraordinary. If they are buried in the altar, they can be preserved for a long time.

Richness, artistry and charm are invincible. Japanese families also make sushi for banquets on special occasions. In addition, it can be divided into large volumes and small volumes, that is, large and small volumes. Usually, a sushi roll is 90 grams of rice, with a clear luster. After the entrance, as the rice and delicious food slowly spread out in the mouth, it seemed full of vitality.